Mozzarella Rolls Recipes

ITALIAN MOZZARELLA ROLL-UPS

Steps:

• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment.
• Cut each slice of prosciutto into 4 pieces, each about 1 1/2 inches by 3 inches. Cut the roasted red pepper into 16 strips, each about 1/2 inch by 2 inches.
• Unroll the dough on a cutting board. Spread the pesto on the dough in an even layer. Cut the dough along the perforated lines to create 8 triangles. Cut each triangle in half to create 16 long, thin triangles.
• Lay a mozzarella stick across the bottom of the wide end of one of the triangles. Lay 1 strip of red pepper crosswise next to the mozzarella, then lay 1 piece of prosciutto over most of the remaining pesto layer. Starting at the wide end, roll up the dough tightly around the filling and place seam-side down on one of the prepared baking sheets. Repeat with the remaining dough, prosciutto, red pepper and mozzarella sticks.
• Bake until the dough is golden brown and cooked through and the mozzarella sticks are heated through, about 20 minutes. Serve warm with marinara and more pesto for dipping.

MOZZARELLA BEEF ROLL-UPS

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef with pepper and onion over medium-high heat until no longer pink, 5-7 minutes; drain. Stir in pizza sauce, pepperoni and oregano. , Spoon 1/2 cup mixture across center of each tortilla; top with a piece of string cheese. Fold bottom and sides of tortilla over filling and roll up. , Place on an ungreased baking sheet, seam side down. Bake until heated through, about 10 minutes. Freeze option: Cool beef mixture before assembly. Individually wrap roll-ups in foil and freeze in a freezer container. To use, partially thaw overnight in refrigerator. Reheat foil-wrapped roll-ups on a baking sheet in a preheated 350° oven until heated through. To reheat individually, remove foil and rewrap in paper towel; place on a microwave-safe plate. Microwave on high until heated through, turning once. Let stand 15 seconds.

EGG ROLL MOZZARELLA STICKS RECIPE BY TASTY

Steps:

• Slice the egg roll wrappers in half.
• Place a stick of string cheese on the edge of the egg roll wrapper, then fold the sides of the wrapper over the ends of the cheese.
• Wet the other edge of the wrapper with water, then roll it up tightly, pressing the edge to make sure it's sealed.
• Repeat with the remaining wrappers and cheese.
• Heat oil in a pot.
• Fry the sticks until golden brown, then drain on a paper towel.
• Serve with marinara.
• Enjoy!

MOZZARELLA ROLLS

Steps:

• Roast peppers over a gas burner until lightly charred on all sides. Transfer to a bowl, cover with plastic wrap; let sit until cool enough to handle. Rub off the charred skin using a paper towel. Remove stem, seeds, and ribs, and cut into 1/2-inchthick strips.
• Slice rolls in half; spread bottoms with tomato jam. Layer with arugula, mozzarella, and peppers; top with other half of roll.

MOZZARELLA ROLL

Steps:

• Place packing milk and mozzarella cheese balls into a large bowl on top of a pan of simmering water (double boiler) to heat (melt/soften).
• While cheese is heating, seed and chop (mince or dice) Kalamata Olives and set aside. Drain oil from sundried tomatoes and process with garlic and balsamic vinegar to a fine mince and set aside. Chiffanade or mince basil leaves and set aside.
• Watch mozzarella as it heats and cut softened pieces with a wooden spatula to expose still cool centers of balls, and turn or fold. The object is to heat all cheese to a very soft consistency but not fully melted; approximately 160 to 170 degrees F.
• When cheese is soft and there are no hard clumps pour off as much milk as possible, and pour cheese into parchment lined jelly roll pan. Put another piece of paper on top and roll out with rolling pin or press with your palm to an even thickness about 1/8 to 1/4 inch. Pour off any excess packing milk.
• Working quickly with a pastry spreader or spatula, spread garlic-tomato mixture, leaving about 2" on end without mixture. Sprinkle olives and basil over tomato mixture and give it a nice grind of pepper.
• Pull up end of parchment paper and begin rolling cheese into a log from longest side. Roll as tightly as possible and mold (squeeze) ends shut; more milk or oil may run out. Place roll seam side down, cover with plastic and store in fridge overnight on jelly roll pan.
• When fully set slice into 1/2 inch slices and serve.
• Remember this is a soft cheese and you will need a very sharp knife or with a length of dental floss. Caution this log will be somewhat soft just as cheese is. If you are transporting it wrap it in double foil as it is delicate.

MOZZARELLA GARLIC ROLL

Steps:

• Combine the oil and garlic in a bowl and refrigerate, covered, stirring occasionally, for 2 days.
• Preheat oven to 475 degrees F.
• Partially slice top of each roll vertically, spacing out 3 cuts in each. Place mozzarella between slices and on top. Place on a baking sheet and bake until golden and crispy, 5 to 6 minutes. Brush with garlic oil. Sprinkle with salt, oregano and thyme.

MOZZARELLA AND PROSCIUTTO ROLL - PAULA DEEN

Steps:

• From the fresh mozzarella, home made or store bought, slice off a piece and using a rolling pin, roll it out into a smooth flat piece, about 1/2-inch thick. Place the prosciutto and fresh basil on the mozzarella and season with black pepper. Roll the layers up, either tie or slice before serving.

EASY BAKED MOZZARELLA STICKS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Unroll crescent roll dough on work surface and separate into 4 rectangles, pressing perforations together to seal. Cut each rectangle into 2 smaller rectangles. Place 1 slice of mozzarella cheese on each; roll up tightly and press edges together to seal. Arrange seam side-down on a baking sheet.
• Bake in the preheated oven until golden brown, 11 to 13 minutes.
• Warm pizza sauce in a small saucepan over medium-low heat, about 5 minutes. Use warmed sauce as a dipping sauce for mozzarella sticks.